Instructions & Ingredients
Preparation
Fill a wok or large skillet with water and bring to a boil. Add noodles and cook just until loosened, about 2 minutes. Drain and set aside.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, pepper, sugar, and oyster sauce.
Heat wok over high heat and add vegetable oil. Once the oil begins smoking, add cabbage, celery, and onions. Stir-fry until slightly softened, about 3 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute.
Add noodles to the wok and toss with tongs until completely combined with the vegetables.
Whisk the sauce once more and add it to the wok. Toss everything together until the noodles are well coated with the sauce.
Ingredients
Note: Some ingredients may not scale perfectly with serving size adjustments.
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3 pkgfresh yakisoba noodles or dried wheat noodles
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0.5 cupreduced-sodium soy sauce
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0.5 cupsesame oil
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1 tbsprice vinegar
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0.25 tspwhite or black pepper
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1 tbspgranulated sugar
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1 tbspoyster sauce
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1 tbspvegetable or canola oil
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0.5 wholegreen cabbage, sliced
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4 pccelery stalks
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0.5 wholewhite onion
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3 clovegarlic
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1 tbspfresh ginger (minced)
Nutritional Information
Values calculated automatically based on ingredients